In a large bowl, combine all ingredients except peanut oil. Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.Set aside in the refrigerator to chill and firm slightly.Preheat oven to 350F. Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.Combine sauce ingredients in a large wok, skillet, or braising pan.Bring to a simmer; add meatballs and toss to coat with sauce.To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)